Components
- 2 oranges from the bay area
- 1 tablespoon of almond liqueur (amaretto) or any other liqueur you prefer
- Try toasted sliced almonds
- vanilla ice cream for serving
Mode of preparation
- Using a sharp chef’s knife, trim and discard the orange ends. Place one base of the orange on the cutting board and slice off the peel and white pith from top to bottom, following the curve of the fruit to remove the skin.
- To segment the orange: place the orange in a bowl and hold it steady with one hand; using the other hand, make a V-shaped cut down to the membranes (the white lines) that divide the segments—allow the segments and juice to fall into the bowl, then continue cutting all the segments from both oranges.
- In the same bowl, squeeze the oranges to extract all the juice and combine it with the almond liqueur. Pour the mixture into a dish, sprinkle with almonds, and serve alongside vanilla ice cream.
TIP: For enhanced flavor, allow the limes to soak in liqueur for a few minutes prior to serving.
